Next Stop: Locally Made Raw-Milk Cheese?

With raw milk entering the local ecosystem, raw-milk cheese can’t be far behind. In his new book Tyler Florence Fresh ($35, Clarkson Potter, 2912), the Food Network chef/author/winemaker makes a case for unpasteurized cheese:

“Raw milk cheeses reside at the center of the debate on fat consumption vs. probiotic health. The French eat 60 percent more natural, probiotic-rich, raw, unpasteurized cheese than we do here in the United States, yet only 8 percent of the French are considered overweight. The question, ‘How can they consume so much fat and be so healthy at the same time?’ is known as the French paradox. …

The probiotics found in fermented foods like cheese and yogurt balance your digestion. Artisanal cheese makers in the United States are making sensational, unctuous cheeses that you’ll love. To get the full benefit of raw cheese, I also recommend you look for cheese made with organic milk from grass-fed cows. Not only is it delicious, but natural, healthy grass-fed milk makes cheese with incredible concentrations of mega-3 fatty acids. And amazing raw cheese and a bottle of Pommard Premier Cru? I’d be a lab rat any day.”

Suggested Next Read

Dare to Dream

Cocktail Culture

Dare to Dream

By Xania V. Woodman

How do you fit the personality of an entire casino-resort into one delicate little glass—a Steve Wynn casino-resort, at that? For starters, keep it simple. Wynn Resorts property mixologist Patricia Richards has a rule: A cocktail that requires more than six ingredients is probably too complicated for its own good. Second, splurge a little; use the freshest, highest quality ingredients possible every step of the way. It pays off in the quality of the composed drink.